• Scrape into a lightly oiled bowl and let sit to bulk ferment, loosely covered, in an average-temperature room. 
    • If using yogurt and yeast combination, let sit for one hour. 
    • If using sourdough starter, let sit for two hours. 
  • Stretch each side of the dough up and fold over the rest of the dough in turn. Let sit for another hour. 
  • You’ll know the dough is ready when it’s got air bubbles. It should have at least doubled in size, and should feel airy and pillowy.